You will score big points with the family when you bake from scratch.
Just the thought of baking from scratch can seem intimidating to a novice baker.
I remember when I used to buy boxed mixes, baked them and maybe my family and I would eat half of the cake and the rest would end up thrown out. Not anymore ladies, I started baking from scratch and they always turn out moist and delicious.. No more half eaten cakes…only crumbs…
Three Day Easy Coconut Cake
I know it’s gonna be hard but after you bake this cake, it need to be refrigerated for at least 3 days, the longer it stays in the fridge the better it gets.
Prepare cake according to package directions.
Bake in 2 greased and floured layer cake pans at 350* for 30-35 minutes; cool, then split into 4 layers.
Mix frozen coconut with sour cream and sugar. Set aside 1/2 cup of this mixture for later use; spread the rest between layers.
Mix reserved 1/2 coconut mixture with whipped topping; spread on top and sides.
Refrigerate 3 days in an airtight container. No Peeking just forget it’s in there…
Old Fashioned Chocolate Cake
Nothing beats this moist and airy chocolate cake.
Preheat oven to 350*
In small bowl, stir together cocoa and boiling water until smooth; set aside.
In larger mixer bowl, cream shortening, sugar, and vanilla until light and fluffy. Add eggs; beat well.
Combine flour, baking soda and salt, if desired; add alternately with buttermilk to creamed mixture. Blend in cocoa mixture.
Pour into 2 greased and floured 9 inch pans.
Bake 35-40 minutes or until done. Cool 10 minutes; remove from pans. Cool completely; frost
Chocolate Butter Cream Frosting
In small mixer bowl, cream butter. Add powdered sugar, cocoa powder and milk; beat to spreading consistency (additional milk may be needed) Blend in vanilla extract, and ice cooled cake.
Five Flavor Pound Cake
Interesting blend of flavors..
Cream butter, shortening and sugar until fluffy light. Add eggs.
Combine flour and baking powder; add to creamed mixture.
Add milk alternately with flavorings.I f large eggs are used, only use 3/4 cup milk.)
Spoon into well-greased 10-inch tube pan. Bake at 300 degrees for 1 1/2 to 2 hours. Glaze while hot.
For the Glaze:
Mix in a heavy saucepan. Bring ingredients to a boil long enough to melt sugar.
Have glaze ready to pour when cake is removed from oven.
Pineapple Crunch Cake
Moist and delicious!!
Melt butter in 13×9 inch baking dish. Stir in brown sugar, spread pineapple over mixture. Sprinkle with pecans and oats
Prepare mix, following package directions.
Pour batter into prepared dish.
Bake at 350* for 45 minutes or until done.
Immediately turn onto plate so pineapple is on top.
Yield: 16 servings.
Celebrate summer with this delicious cake.
Mix dry ingredients together. Add oil, milk, eggs, one at a time, beating after each addition.
Add frozen strawberries, coconut and pecans. Mix well.
Pour into greased pans and cook at 350*.
Makes 3 layers.
Date Coffe Cake
Worth its weight in gold…
In a large bowl mix together bananas and butter until creamy. Add vanilla, eggs, and water and mix well. Add baking powder, flour, soda and mix well. Stir in 1 1/2 cups chopped dates.
Pour batter into a greased 9 x 13 inch pan and spread evenly.
Combine topping ingredients and sprinkle over batter.
Bake at 350* for 20 or 25 minutes.
Can be served as a dessert or as a breakfast coffee cake
Blend oil and sugar.
Sift dry ingredients and add to oil and sugar mixture.
Beat eggs slightly and add to batter. Add vanilla. Fold in apples and nuts
Grease large tube or Bundt pan.
Bake at 250* for 1 1/2 hours. Cool and invert. Add topping.
Topping – Add ingredients to a boiler and cook to full boil. Beat and cool. Spread on apple cake.
Orange Carrot Cake
Yummy and moist 2 layer cake.
Peel orange and section. Remove seeds. Place in blender and puree. Reserve 1 tablespoon for use in frosting.
Sift together dry ingredients. Add oil, then orange puree, mix well.
Add eggs, combine thoroughly. Stir in carrots and nuts.
Line 2 (9 inch) pans with wax paper, grease.
Pour batter into pans and bake at 350* for 1 hour or until toothpick inserted comes out clean.
Let cool in pan 10 minutes Cool. Frost.
Topping – Beat cheese and oleo. Add sugar and puree.
Banana Split Cake
Easy no bake recipe
Mix the first 2 ingredients and press into 8 x 11 1/2 inch cake pan.
Mix powdered sugar, eggs, vanilla and oleo. Beat until fluffy and spread over crumb crust.
Sprinkle pineapple and cut up bananas over first 2 layers. Top with Dream Whip.
Serve and enjoy
Kids love this cake and they love to help prepare it…
Crumble up all but 5 cookies in a 9×13-inch dish. In a large bowl mix pudding, milk and vanilla until well blended.
In another bowl mix softened oleo, cream cheese and powdered sugar until well blended.
Fold 1/2 of Cool Whip into this mixture, then fold this mixture into the pudding mixture.
Pour over crumbled Oreo cookies. Stir lightly. Spread the remaining Cool Whip over top like frosting. Crumble remaining cookies to use as “dirt decoration” on top. Refrigerate at least 2 hours.